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Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies recipe

Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.

Ingredients

Instructions

  1. Heat oven to 375 degrees F.
  2. In a large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
  3. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
  4. Bake for 8 to 10 minutes or until edges are light golden brown.
  5. Cool 5 minutes; remove from cookie sheet to wire rack.
  6. In small microwavable bowl, microwave baking chips on High for 1 to 2 minutes or until chips are melted; stir until smooth.
  7. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
  8. Sprinkle with colored sugar.

Yield: 5 1/2 dozen cookies

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup. Increase flour to 1/4 cup.

How-To: Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.

Variation: Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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